East-west slaw with peanut butter and coconut milk
This East-West slaw combines the creamy richness of peanut butter and coconut milk with crunchy vegetables for a refreshing side or light entrée. The vibrant flavors of radishes, carrots, and red cabbage are enhanced by a spiced dressing, making it a unique addition to any meal.
Cook time 5 min
Prep time 20 min
Ingredients:
1 tbsp salted butter4 tbsp onion
3.33 tsp garlic
1 red hot chili pepper red hot chili peppers
2 tbsp soy sauce
1 tbsp lime juice
3 tbsp peanut butter
10 tsp chicken broth cubes
1/2 cup coconut milk
1 cup radishes
2 cups carrots
4 cups red cabbage
1 tsp vinegar
1/2 tsp salt
Add a delightful twist to your typical slaw recipe with this East-West fusion dish that brilliantly combines the creamy richness of peanut butter and coconut milk with the vibrant crunch of fresh vegetables. This refreshing, flavor-packed slaw makes for a perfect side dish or a light entrée that everyone will enjoy.
Instructions:
- Thinly slice the radishes and red cabbage.
- Shred the carrots.
- In a medium-sized saucepan, melt the salted butter over medium heat.
- Add the finely chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and finely chopped red hot chili pepper. Cook for another 1-2 minutes until fragrant.
3. Combine Wet Ingredients:
- Add the soy sauce and lime juice to the saucepan, stirring well.
- Reduce the heat to low and stir in the peanut butter. Let it melt and combine with the other ingredients.
- Add the crushed chicken broth cubes and mix well to ensure they dissolve completely.
- Gradually pour in the coconut milk while stirring continuously until you have a smooth and creamy sauce.
- Remove the saucepan from heat and let it cool for a few minutes.
- In a large mixing bowl, toss together the sliced radishes, shredded carrots, and red cabbage.
- Pour the slightly cooled peanut butter and coconut milk dressing over the vegetables.
- Add the vinegar and salt, then toss everything together until the vegetables are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the slaw a good toss to redistribute the dressing.
- Serve chilled as a side dish or enjoy it as a light, flavorful meal on its own.
This East-West Slaw with peanut butter and coconut milk is not just a fusion of flavors but a timeless crowd-pleaser. Whether served at a BBQ, a dinner party, or as a standalone dish, this slaw is sure to impress with its unique and harmonious flavors. Enjoy this healthy, vibrant dish and savor the unexpected blend of ingredients!
East-west slaw with peanut butter and coconut milk FAQ:
Store leftover East-West slaw in an airtight container in the refrigerator. It will keep well for up to 3 days. Be sure to toss it before serving again to redistribute the dressing.
Yes, you can substitute peanut butter with other nut or seed butters like almond butter or sunflower seed butter. However, the flavor will change slightly depending on your choice.
Chill the slaw for at least 30 minutes before serving to allow the flavors to meld. For optimal taste, chilling for 1-2 hours is even better.
If you need a substitute for coconut milk, you can use unsweetened almond milk or soy milk combined with a bit of coconut extract for flavor. Adjust the quantity as needed.
Ensure the vegetables are fresh by checking for firmness, vibrant color, and no signs of wilting or browning. Fresh radishes should be crisp, carrots should snap easily, and red cabbage should feel sturdy.
Tips:
- For a less spicy version, you can reduce the amount of red hot chili pepper or remove its seeds before chopping.
- If you prefer a vegetarian or vegan option, you can substitute the chicken broth cubes with vegetable broth.
- Ensure that your vegetables are evenly sliced to provide consistent texture and flavor throughout the slaw.
- Allow the slaw to marinate in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Nutrition per serving
6 ServingsCalories 150kcal
Protein 4.03g
Carbohydrates 12g
Fiber 3.36g
Sugar 6g
Fat 11g
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